INSPECTION REPORT Health Protection MUPN-BHPV3R

PREMISES NAME The Jolly Coachman		Tel: (604) 465-9911 Fax: (604) 465-9550
PREMISES ADDRESS 19167 Ford Rd Pitt Meadows, BC V3Y 2B6		INSPECTION DATE November 7, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chef Rebecca Hope		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1)Three boxes of whole potatoes starting to turn green around handle of box. Boxes stored in main kitchen area and were marked as received six days ago. When potatoes turn green they contain a toxin that cannot be cooked out. 2) Soap dispenser at hand wash station near the dishwashing area was located directly over a container of clean utensils Corrective Action(s): 1) Remove green potatoes and either completely peel off green areas or discard. Recommend storing potato boxes in a dark room or covering to prevent light from touching them which causes them to start turning green. Due:today 2) Do not store clean utensils under the soap dispenser as soap can get onto the utensils and then onto food. Container with utensils moved during inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Line cooler opposite the dish storage rack was 10C on one side and 2C on the other. No perishable stored on the warm side. Corrective Action(s): Do not store perishable food on this side until repaired. Repair cooler so it can keep food 4C or less in all areas. Due: tomorrow Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Three sanitizer bottles found unlabelled though staff were able to correctly identify contents. Corrective Action(s): Label all chemical containers for quick and accurate identification. Due: Today Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Cleaning needed behind grill and deep fryers. Chef stated that this was already identified by maintenance company and is scheduled for cleaning at the end of the week. ok - Fresh garlic being used in garlic butter - reminder that this *must* stay 4C or less to prevent the risk of botulism. Recommend using acidified (commercially prepared crushed garlic in a jar) or powdered garlic if this is going to be stored at room temperature. - White backer board at wall end cap to the right of the dish shelves in the main kitchen area is starting to pull away from the wall and will require repair in the near future - Staff stated that there is the possibility of kitchen renovations being done in the new year. If any equipment or plumbing is moving, plans will be required to be submitted for approval prior to construction. Other observations: √ All other coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Cooling reviewed, ice wands used, no concerns with process noted √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ No signs of pest infestation noted √ Staff with FoodSafe present √ No concerns with staff hygiene or food handling noted during inspection √ Food in cooler well organized and labelled